Mardi Gras Monkey Bread

Mardi Gras Monkey Bread incorporates the rich and delicious flavors of New Orleans into a tasty treat. Bourbon, Praline, and Vanilla make this Monkey Bread an irresistible pastry. One bite of this Mardi Gras Monkey Bread will take you back to Bourbon Street during one of the most festive times of the year.

Hypoallergenic

Mardi Gras Monkey Bread contains allergen-friendly ingredients. Although this pastry is not considered “healthy,” it does contain ingredients that gear toward the egg and dairy-free, and gluten-intolerant community.

Furthermore, this recipe substitutes eggs for Unsweetened Applesauce. Unsweetened Applesauce has a similar consistency to eggs which makes it an easy substitution. Furthermore, instead of dairy milk, Oat Milk is used. Oat Milk has a thicker consistency than Almond Milk which makes it the better non-dairy milk substitute for baking.

Finally, Active Sourdough Starter is incorporated into the dough which helps reduce the gluten content. The longer you allow the dough to ferment and rise, the more reduced the gluten will be. The recipe itself calls for a minimum of 6 hours of rising time, however, you can let the dough rise for up to 24 hours.

In conclusion, this Monkey Bread is egg and dairy free, and gluten-reduced which makes these a delicious treat for all!

The Cinnamon Sugar Mixture Ingredients

• Coconut Sugar
• Ground Cinnamon

Making the Cinnamon Sugar Mixture

1. First, in a small mixing bowl, mix together the cinnamon and sugar.
2. Place the mixture to the side until after the dough has completed its first rise.

The Vanilla Glaze Ingredients

• Powdered Sugar, Sifted
• Unsalted Butter, Melted
• Mexican Vanilla
• Oat Milk

Mixing the Vanilla Glaze

1. First, in a mixing bowl, sift the powdered sugar.
2. Next, pour in the butter, vanilla, and oat milk.
3. Then, using a whisk or fork, mix all of the ingredients until combined and smooth.
4. Finally, set the glaze aside until after the Monkey Bread has come out of the oven.

Mardi Gras Monkey Bread Ingredients

• Active Sourdough Starter
• Unsalted Butter, Melted
• Pink Salt
• Coconut Sugar
• Active Dry Yeast
• Warm Water
• Oat Milk
• Unsweetened Applesauce
• Organic, All Purpose Flour
• Cinnamon Sugar Mixture
• Organic, Pure Maple Syrup
• Bourbon Pecan Caramel Sauce

Making the Mardi Gras Monkey Bread Dough

1. First, in a Bosch Universal Mixer, pour all the ingredients (except for the Cinnamon Sugar Mixture, Maple Syrup, and Bourbon Pecan Caramel Sauce).
2. Next, turn the mixer on a speed 3 and mix until the dough begins to pull away from the side of the bowl.
3. Then, turn the mixer off, remove the lids, and remove the dough.
4. Next, form the dough into a ball and place it into a lightly floured Banneton Bowl.
5. Then, cover the bowl with a tea towel and let the dough rise for at least 6 hours.

Pour All the Ingredients Into a Mixer and Combine

The Mardi Gras Monkey Bread Dough is Ready

Place the Dough in a Banneton Bowl and Let It Rise

Forming the Monkey Bread

1. After the dough has risen for at least 6 hours, make the Cinnamon Sugar Mixture.
2. Next, lightly oil a miniature loaf pan with Avocado Oil. Then, pour 2 tsp. of Pure Maple Syrup into the bottom of the miniature loaf pan.
3. Then, pinch off dough about 1 to 2 inches in diameter from the risen Monkey Bread dough.
4. Next, roll the dough into a ball and roll it into the Cinnamon Sugar Mixture.
5. Then, place three to four balls of Monkey Bread dough into the oiled miniature loaf pan. Repeat steps 2-4 until all of the dough has been used.
6. Next, cover the dough with a tea towel and allow it to rise for 2 hours.
7. While the dough is rising, make the Bourbon Pecan Caramel Sauce.

Preparing the Mardi Gras Monkey Bread

Roll a Ball of Dough Into the Cinnamon Sugar

Place the Monkey Bread Balls of Dough into the Loaf Pan

Baking and Glazing the Monkey Bread

1. First, preheat the oven to 350 degrees Fahrenheit.
2. After the dough has completed its second rise in the miniature loaf pan, spoon the cooled Bourbon Pecan Caramel Sauce over the top.
3. Then, bake the Mardi Gras Monkey Bread for 20-30 minutes or until lightly brown. (If the bread is baking too quickly, drape a sheet of foil over the top).
4. Once the Monkey Bread is baked, remove it from the oven.
5. Next, run a butter knife around the edges of the Monkey Bread and then carefully remove them onto a wire rack with parchment paper beneath. The parchment paper will catch any excess sauce that may come off the cooling bread.
6. Finally, allow the bread to cool for about 5 minutes, and then glaze the top of it with the Vanilla Glaze.
   • Note: adding the Vanilla Glaze over the top of the Bourbon Pecan Caramel Sauce will create an extremely sweet Monkey Bread. With this said, you can go without the Bourbon Pecan Caramel Sauce when baking and then add the Vanilla Glaze at the end or leave off the Vanilla Glaze.

Mardi Gras Monkey Bread After the Second Rise

Spoon the Bourbon Pecan Caramel Sauce Over the Top

The Mardi Gras Monkey Bread is Baked

Individual Servings of Mardi Gras Monkey Bread

Other Ways to Bake

Instead of using the miniature loaf pan, you can bake the Mardi Gras Monkey Bread in a large Bundt pan. You will follow all the same processes and steps but will need to bake the bread for 30-45 minutes.

Additionally, you can bake the Monkey Bread in miniature Bundt pans. If using miniature Bundt pans, follow the same processes or steps, but bake for 25-35 minutes.

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Mardi Gras Monkey Bread

Yield: 24 Mini Monkey Bread Loaves

Prep Time: 6 hours 10 minutes

Cook Time: 30 minutes

Additional Time: 10 minutes

Total Time: 6 hours 50 minutes

Mardi Gras Monkey Bread incorporates the rich and delicious flavors of New Orleans into a tasty treat. Bourbon, Praline, and Vanilla make this Monkey Bread an irresistible pastry. One bite of this Mardi Gras Monkey Bread will take you back to Bourbon Street during one of the most festive times of the year.

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Ingredients

The Cinnamon Sugar Mixture

• 1 c. Coconut Sugar
• 1/2 tsp. Ground Cinnamon

The Vanilla Glaze

• 3 c. Powdered Sugar, Sifted
• 3 tbsp. Unsalted Butter, Melted
• 2 tsp. Mexican Vanilla
• 3-4 tbsp. Oat Milk

Mardi Gras Monkey Bread

• 1 1/2 c. Active Sourdough Starter
• 1/2 c. Unsalted Butter, Melted
• 1 tsp. Pink Salt
• 3/4 c. Coconut Sugar
• 1/4 c. Oat Milk
• 1/2 c. Unsweetened Applesauce
• 1/2 c. Warm Water
• 2 tbsp. Active Dry Yeast
• 6-7 c. Organic, All Purpose Flour
• 1 c. Cinnamon Sugar Mixture
• 2 tbsp. Organic, Pure Maple Syrup
• 1/2 c. Bourbon Pecan Caramel Sauce

Instructions

Making the Cinnamon Sugar Mixture

1. First, in a small mixing bowl, mix together the cinnamon and sugar.
2. Place the mixture to the side until after the dough has completed its first rise.

Making the Vanilla Glaze

1. First, in a mixing bowl, sift the powdered sugar.
2. Next, pour in the butter, vanilla, and oat milk.
3. Then, using a whisk or fork, mix all of the ingredients until combined and smooth.
4. Finally, set the glaze aside until after the Monkey Bread has come out of the oven.

Making the Mardi Gras Monkey Bread Dough

1. First, in a Bosch Universal Mixer, pour all the ingredients (except for the Cinnamon Sugar Mixture, Maple Syrup, and Bourbon Pecan Caramel Sauce).
2. Next, turn the mixer on a speed 3 and mix until the dough begins to pull away from the side of the bowl.
3. Then, turn the mixer off, remove the lids, and remove the dough.
4. Next, form the dough into a ball and place it into a lightly floured Banneton Bowl.
5. Then, cover the bowl with a tea towel and let the dough rise for at least 6 hours.

Forming the Monkey Bread

1. After the dough has risen for at least 6 hours, make the Cinnamon Sugar Mixture.
2. Next, lightly oil a miniature loaf pan with Avocado Oil. Then, pour 2 tsp. of Pure Maple Syrup into the bottom of the miniature loaf pans.
3. Then, pinch off dough about 1 to 2 inches in diameter from the risen Monkey Bread dough.
4. Next, roll the dough into a ball and roll it into the Cinnamon Sugar Mixture.
5. Then, place three to four balls of Monkey Bread dough into the oiled miniature loaf pan. Repeat steps 2-4 until all of the dough has been used.
6. Next, cover the dough with a tea towel and allow it to rise for 2 hours.
7. While the dough is rising, make the Bourbon Pecan Caramel Sauce.

Baking and Glazing the Monkey Bread

1. First, preheat the oven to 350 degrees Fahrenheit.
2. After the dough has completed its second rise in the miniature loaf pans, spoon the cooled Bourbon Pecan Caramel Sauce over the top.
3. Then, bake the Mardi Gras Monkey Bread for 20-30 minutes or until lightly brown. (If the bread is baking too quickly, drape a sheet of foil over the top).
4. Once the Monkey Bread is baked, remove it from the oven. Next, run a butter knife around the edges of the Monkey Bread and then carefully remove them onto a wire rack with parchment paper beneath. The parchment paper will catch any excess sauce that may come off the cooling bread.
5. Finally, allow the bread to cool for about 5 minutes, and then glaze the top of it with the Vanilla Glaze. Note: adding the Vanilla Glaze over the top of the Bourbon Pecan Caramel Sauce will create an extremely sweet Monkey Bread. With this said, you can go without the Bourbon Pecan Caramel Sauce when baking and then add the Vanilla Glaze at the end or leave off the Vanilla Glaze.

Notes

Other Ways to Bake

Instead of using miniature loaf pans, you can bake the Mardi Gras Monkey Bread in a large Bundt pan. You will follow all the same processes and steps but will need to bake the bread for 30-45 minutes.

Additionally, you can bake the Monkey Bread in miniature Bundt pans. If using miniature Bundt pans, follow the same processes or steps, but bake for 25-35 minutes.